Chicken and Cat Head Biscuits

Chicken and Cat Head Biscuits

3 boneless chicken breasts, cubed

1/2 stick unsalted butter

1 cup carrots, chopped

1/2 onion, chopped

3 celery stalks, chopped

2 cups chicken stock

1 cup half and half

1/4 cup cornstarch

1 teaspoon sea salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1 package refrigerated biscuits

3/4 cup frozen peas

In a stockpot, sauté the chicken in butter along with the carrots, onion and celery. Cook till tender. Add in the chicken stock. Bring to a boil and then mix together the half and half and cornstarch in a small bowl. Reduce the heat, Pour the milk mixture into the chicken broth and stir till thickened. Season with salt, pepper and garlic powder. Pour the chicken mixture into a 9x13 casserole pan. Top with uncooked biscuits and place into the oven to bake 30-40 minutes or until biscuits are browned.